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Juliet's Favorite Creamy Hungarian Mushroom Soup Recipe

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This recipe for Juliet's Favorite Creamy Hungarian Mushroom Soup is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp salted butter
1.5 cup sweet onion, chopped
1 pound mushrooms (button, portabello, crimini, etc...)
2 tsp dreid dill weed
1 tsp dried thyme
1 tsp dried mushroom powder (optional)
1 Tbsp sweet paprika
1 Tbsp lemon juice
2 cloves garlic, crushed
2.5 cups organic chicken stock
2 Tbsp GF soy sauce
3 Tbsp corn starch
1 cup whole milk
1/3 cup full fat sour cream
3 Tbsp chopped parsley for garnish
Directions:
Directions:
1. In a dutch oven, saute onions in butter over medium heat until caramelized. Add mushrooms, and sauce until they begin to soften. Add seasoning and continue to cook for 7-10 minutes. Add garlic and mushroom powder and cook for another 30 seconds.
2. Slowly add chicken stock, lemon juice and soy sauce-scraping the bottom of the pot to loosen anything stuck on the bottom of the pot. Bring to a simmer, reduce heat to low and then continue to cook for 5 minutes.
3. Whisk together the milk and corn starch in a small bowl until smooth. Pour into the soup mixture, stirring continously for 8-10 minutes until the soup thickens.
4. Remove soup from heat. Add sour cream slowly while stirring and allowing for it to mix. Sprinkle with parsley to finish it off.
5. Serve with crusty garlic bread.

 

 

 

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